There is simply no shortage of creative and pleasing beverage choices in Persian cuisine!
In this refreshing drink, cantaloupe is instantaneously elevated with a splash of rosewater syrup and crushed ice, making an irresistible treat for hot summer days.
Persian culture has a deeply-rooted and rich tradition (mehmoon navazi in Farsi) of offering various treats to our guests. In the summertime, these will inevitably include the “cooling” beverages such as Sharbat and Paloudeh.
I personally love having a supply of rosewater syrup handy in my fridge so that I can add it directly to Paloudeh. Though not necessarily traditional, I equally love to drizzle the syrup over fresh fruit or pancakes, and even use it as a mixer in cocktails!
However, to make life easier when you don’t have time to make the syrup (even though it only takes 10 minutes!), you can just sprinkle a couple of teaspoons of sugar or honey along with a teaspoon of rosewater directly into each glass before serving Paloudeh.
Paloudeh vs Faloudeh
I know I can’t possibly be the only Iranian who has used these terms interchangeably, but are they actually the same?
The short answer is no!
Paloudeh is the blended drink that I am sharing with you in this post. Faloudeh, however, is another traditional Persian cold dessert made of semi-frozen thin vermicelli-sized starch noodles that are topped with chilled rosewater syrup. Faloudeh is often served with tart lime juice and a syrup of Albaloo, which are Persian sour cherries.
The city of Shiraz, known for its mouth-watering contributions to Persian cuisine, is also known for its own version of Faloudeh. The semi-frozen starch noodles are topped with fresh lime juice, sour cherry syrup, and ground pistachios, and often garnished with a sprig of fresh mint.
With its green limes and mint, white noodles, and red cherries, Faloudeh is a national dessert which coincidentally reflects the colors of our Iranian flag.
- 1 cup water
- 1 cup sugar
- 1/4 cup rose water
- 1 small cantaloupe, chilled and grated (about 3 cups)
- 8 tablespoons rose syrup, adjust to your taste
- ice cubes, as needed
- fresh mint leaves
- In a small saucepan bring the water and sugar to a boil, reduce heat and simmer for 10 minutes.
- Add the rose water, stir and remove from the heat
- Pour the syrup into an appropriately-sized jar, and store in the fridge.
- In a large bowl mix the grated cantaloupe with rose syrup and enough ice for 4 servings.
- Select 4 decorative glasses and use a ladle to fill each glass with the Paloudeh mixture.
- Garnish with fresh mint leaves and serve immediately.